antibiotic and hormone free would be good enough for me if I couldn't make my own, that's for sure!wonder how much shipping is.........Hmmmmmmmmmm

Bad news.........in trying to see what the shipping cost would be, I pretended to order one 32 oz jar. Next screen shows it to be 11.99 and it's $8.95 for shipping!!! Pretty much puts and end to it having a good price. IMO anyway.

oh yes, lots of us I think. I know I do. I haven't bought it since the first time I made it. And I LOVE how it smells up the house all nice and yummy. I make mine in the oven, but it still does the trick.

I recently experimented with Challenge butter (unsalted) and it didn't come out as nice (in both flavor and texture) as the organic cultured butter I get at the hfs.

I agree on that- I find it far better so - I always use organic cultured butter- most butters in Denmark are cultured and organic cows HERE have to be on grass from April to late October: better for cows and better flavour and health in the butter- more omega 3, vitamin A etc I plan ob doing some ghee for the freezer in September so I can get plenty of ghee for the wintertime when the butter is not such high quality.a pound of organic butter cost around 6 dollars - while a small glass( aprox 1/4 a pound) of ghee (organic) cost around 15 dollars so I know what I prefer

oh yes, lots of us I think. I know I do. I haven't bought it since the first time I made it. And I LOVE how it smells up the house all nice and yummy. I make mine in the oven, but it still does the trick.

IB, do you like the smell of jarred ghee? I actually threw it out because I thought it was bad and bought another jar, and it smelled the same..so I bought a different brand, still smelled the same..Does not smell like homemade..smells like..plastic

Cultured butter? I never heard of that. Does it have bacteria in it? If it does, it's killed by heating it so what's the point to use it to make ghee with?

cultured butter doesn't have bacteria, it has enzymes (as far as I understand it). Perhaps the enzymes are killed during the cooking process, but the bottom line is that I prefer the taste and texture of the cultured to the uncultured; so as long as I can find it on sale, I'll buy several pounds and freeze it until I need it.

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

It is around $7/pound, which is a bit spendy, but the reason I use it instead of the other organic butters is because I don't lose as much during the clarification process. There is very little dredge left at the bottom and very little moisture evaporation.

Normal day, let me be aware of the treasure you are.Let me not pass you by in quest of some rare and perfect tomorrow.~Mary Jean Irion

That's a brand I pick up whenever there's a coupon discount. The cultured (no salt) is really good, I just use it straight (since I can ) rather than make ghee with it. I buy ghee for sautee which doesn't use much; it's very cost effective. The latitude of being able to freely use butter when I want makes it easy that way.

I wish I could be in Denmark.Butter is love for me even though it's an avoid. I could just roll around in it. Right now I'm concentrating leaving wheat alone which is what I should have done years ago. Could someone tell me how to make ghee?...Aani

Listen, this is what I think: I think we can't go around measuring our goodness by what we don't do, by what we deny ourselves, what we resist, and who we exclude. I think we've got to measure goodness by what we embrace, what we create, and who we include. Pere Henri (Chocolat)

Please do not freeze or refrigerate ghee. It's medicinal properties are greatly reduced....

Why ???-not what I have been told by professionals - I donīt understand why butter or ghee ( 100 % butter oil should be harmed by doing that.

- but maybe a Asian tradition ??- fair enough AC

The difference( vitamins, omega 3 and other stuff ) between summer butter and winter butter is extremely high - I want to be able to benefit at least some of the winter of the good butter from summer and autumn milk.

But I did read that ghee can be kept for 6-8 months at cool conditions less than 15 c -so mabe that would be an option

The difference between sweet and cultured butter is following:;Sweet butter is the normal thing in US and UK -while cultured butter is most common in the rest of Europe.When you make sweet butter you use cream that is fresh - while the cultured butter is either left to ferment a few days or added bacteria normally Lactococcus = you get natural enzymes both in butter and in the left over natural buttermilk. Cultured butter keeps better than sweet butter - and salted butter keeps better than unsalted,

I most admit that I find sweet butter strange - cause my tastebuds are used to salted cultured butter.

Butter can taste very different depending what the cow eat and it also effects health both in the milk and in the cows:A cow on grass eating clover and herbs produces the best quality milk= butter- especially jersey cows produce very yellow butter on that diet.Green good quality hay is good as well. Cows in stables that only eat corn, grains and fermented hay gives a less good milk - not as rich in vitamins etc as the grass milk - and the cows get easier sick- have more bacteria in their milk ... and I think it is sick that a cow should live all itīs life without seeing the sun and eating grass ! so if you are not certain that the butter you get is from grass fed/pastured cows an option could be to get NZ or Irish butter since they are out on grass all year(.or danish organic butter ( NOT LURPAK !! ) )

And now I really should start a" free the cows and put them on grass -movement " here

I make my own ghee too. This last batch is very dark. After I made it I let it sit too long before straining it and I'd turned the air on because it just got too stinkin' hot to use the attic fan, and when the house cooled off my ghee cooled off so much I couldn't strain it. So I put it on LOW to reheat it and then forgot about it. When I came back in the kitchen, there it was, my batch of ghee in all it's bubbly glory, dark as strong honey. It tastes okay though.

ISTJ, BTD since 5/05.¬†¬†Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."¬†¬†I Corinthians 6:12

Ribbit,I forgot about a batch once too and thought when I saw how dark it was that it was ruined. To my surprise it was very good and had a nutty taste that was great. I haven't been able to re-create it because I always chicken out before it gets that dark...

That's a brand I pick up whenever there's a coupon discount. The cultured (no salt) is really good, I just use it straight (since I can ) rather than make ghee with it. I buy ghee for sautee which doesn't use much; it's very cost effective. The latitude of being able to freely use butter when I want makes it easy that way.

Lloyd! This is a topic I've been meaning to bring up. Is the ghee more effective for weight loss since it is a diamond? I mean I'd love to freely eat butter but stil wondering which is truly better - ghee or butter?

I couldn't ever buy ghee.... without kicking myself in the pants. I dunno, everyone makes it sound so hard on-line when you search for DIY recipes. Ya boil butter and pour it through a coffee filter into a jar. The end.

But i used to 'fridge all my ghee until I gave the room temp method whirl. I found these glass bulb-things with a spout and handle, and a little lid thingy, so I just pour the ghee instead of worrying about wet spoons and what not. Works great!

Why ???-not what I have been told by professionals - I donīt understand why butter or ghee ( 100 % butter oil should be harmed by doing that.

- but maybe a Asian tradition ??- fair enough AC

Ghee is best at room temperature. No condensation issues. And frozen ghee tastes different from ghee at room temperature, it is never used in that form in medicinal preparations. I personally feel that there is no reason to prolong the shelf life of a food product by freezing it, especially food like freshly made ghee. Melt, boil and then freeze it and then thaw it...I dont know. Sorry I dont have any scientific explanation

Lloyd! This is a topic I've been meaning to bring up. Is the ghee more effective for weight loss since it is a diamond? I mean I'd love to freely eat butter but stil wondering which is truly better - ghee or butter?

The butter is a superfood because it has slightly higher levels of butyrate than ghee for the same serving. It also contains small amounts of non-fat milk parts so is not a diamond food. Hope that helps.

Butter can be frozen and then later made into ghee, I have done this in the past. Not sure how it affect the shelf life.

I found these glass bulb-things with a spout and handle, and a little lid thingy, so I just pour the ghee instead of worrying about wet spoons and what not. Works great!

Eric, that picture looks almost like you're walking on water! Lol

What a great idea. I think those things are for vinegar and they probably have a fancy name, but it's a fantastic idea to put the ghee in that and you don't have to use a spoon. Wow! I have a designated ghee spoon that fits just right in the jar I use (it's an old pickle jar shaped like a barrel with a nice, wide mouth). But I like the idea of a vinegar jar.

ISTJ, BTD since 5/05.¬†¬†Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."¬†¬†I Corinthians 6:12